Description
A flavorful and comforting sourdough stuffing recipe featuring toasted sourdough cubes, sautéed vegetables, fresh herbs, and vegetable broth, baked to a golden brown perfection. Perfect as a side dish for holiday meals or family dinners.
Ingredients
Units
Scale
Bread
- 1 loaf sourdough, about 12 cups loosely packed
Vegetables and Aromatics
- 1 yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 1 cup celery, chopped
- 8 oz package baby bella mushrooms, chopped
Herbs and Seasonings
- 3 Tablespoons fresh sage leaves, chopped
- 2 Tablespoons fresh rosemary, chopped
- 2 Tablespoons fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon ground pepper, plus more to taste
Other Ingredients
- 4 Tablespoons vegan butter
- 3 cups vegetable broth
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prepare for drying the bread cubes.
- Dry Bread Cubes: Cut the sourdough loaf into 1-inch cubes and spread them evenly on the lined baking sheets. Bake for 25 minutes until the bread is dry and golden brown. Remove from oven, transfer to a large bowl, and let cool.
- Sauté Vegetables: While the bread bakes, heat the vegan butter in a large skillet over medium heat. Add the chopped onion, minced garlic, and celery. Sauté for 7 minutes until the onion is fragrant and translucent.
- Add Mushrooms: Add the chopped baby bella mushrooms to the skillet and cook for 8 minutes, allowing the mushrooms to brown and their liquid to evaporate.
- Add Herbs and Seasonings: Stir in fresh sage, thyme, rosemary, parsley, sea salt, and ground pepper. Sauté the mixture for 1 minute to release the herbs' fragrance.
- Add Broth and Combine: Pour in the vegetable broth and stir to combine all ingredients. Turn off the heat once mixed thoroughly.
- Mix Bread with Liquid Mixture: Pour the sautéed vegetable and broth mixture over the cooled sourdough cubes and stir gently to coat all the bread cubes evenly.
- Bake the Stuffing: Transfer the combined mixture into a prepared 9x13 inch baking dish. Bake in the preheated oven for 45 minutes until the top is golden brown and crisp.
- Serve: Remove from oven and let the stuffing cool slightly before serving. Enjoy warm as a delightful side dish.
Notes
- Store leftover stuffing in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers in the oven to crisp up the sourdough bread cubes, or use the microwave or stovetop for quicker reheating.
- Regular butter can be used instead of vegan butter if preferred.
- For a nuttier flavor, consider adding toasted nuts or dried cranberries.
- If you want a moister stuffing, add a bit more vegetable broth before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
